Chicken Rice Casserole is a family favorite meal. Made of chicken and rice and cooked in a tender, comforting casserole. A favorite one dish dinner recipe!
Preheat oven to 425º F. Spray 9x13 baking dish with nonstick cooking spray. Set aside.
Mix all ingredients in a large mixing bowl. Pour into the prepared pan.
Bake for 30 minutes or until casserole is lightly browned.
Notes
To make ahead. Prepare the chicken rice casserole without baking. Cover tightly with plastic wrap and store in the refrigerator for up to 3 days. To serve, allow the casserole to sit out on the counter as the oven preheats. Adjust the baking time to make sure that the casserole has heated throughout.To store leftovers. Store in an airtight container in the refrigerator for up to 3 days.To freeze. Prepare the chicken rice casserole without baking. Cover tightly with plastic wrap followed by foil. Store in the freezer for up to 3 months. To serve, thaw in the refrigerator overnight and then follow the baking instructions in the recipe. The baking time may need to be extended by up to 10 minutes to heat the casserole throughout.Original Chicken Rice Casserole Recipe:(Due to requests for the original recipe shared in 2010) Ingredients: 1 tablespoon butter 1/2 medium onion, diced 4 stalks of celery, sliced 1 clove garlic, minced 3-4 chicken breasts, cooked and shredded 1 recipe homemade cream of chicken soup 3 cups chicken stock 1 cup uncooked long-grain white rice 1/2 teaspoon salt 1/2 teaspoon ground white or black pepperInstructions: - Preheat oven to 425º F. Spray 9x13 baking dish with nonstick cooking spray. Set aside. - Melt butter in a medium skillet. Add onion, celery, and garlic and saute until onion is tender, about 3-5 minutes. Remove from heat and add to chicken, cream of chicken soup, chicken stock, rice, salt and pepper in a large bowl. Pour mixture into prepared baking dish and over with foil. - Bake covered for 30-35 minutes or until the rice is tender. Remove foil and bake an additional 10 minutes until lightly browned.